// Raclette

utensils:
- 1 "seillon" basket
- Alpage raclette

ingredients:
 - "Rattes" potatoes
- Grisons' meat
- cooked meats
- gherkins, onions, pepper, herbs...
// Raclette

1/ Cook some potatoes in their skins and keep warm in a "seillon" basket. Preferably choose the "rattes" variety, long-shaped potatoes.

2/ Cut very thin slices of Grisons' meat or dried meat. Possibly complement with an assortment of cooked meats. "Special raclette" mix gherkins, onions, pepper, herbs.

3/ Heat the raclette for 5 to 10 minutes before placing the 1/2 cheese.

4/ Allow to heat under the ramp as long as necessary so as the cheese melts and possibly "grill".

5/ Scrape onto the dish and eat very hot.

6/ Make small raclettes to avoid eating the cheese cold.

Serve with a Savoy white wine, a "Roussette" or a Valais "Fendant".